1 large onion, diced
3 large garlic cloves, minced
1/2 cup fresh basil leaves, chopped or 1 tsp. dried basil
Few sprigs fresh oregano or pinch dried
6 cups of water or vegetable broth
3 large potatoes, cubed
1 large zucchini, diced
2 large celery stalks with leaves, chopped
1 cup chopped carrots
1 medium round eggplant, cubed
1 cup cooked beans (cook ahead of time or used canned kidney, garbanzo, navy beans, black-eyed beans, etc.
1/2 cup dried pasta or 1 cup cooked leftover pasta
2 - 15 oz oz can diced tomatoes or 1 - 28 oz. can whole tomatoes with juice
1 cup chopped kale, spinach or swiss chard
1 tbsp. olive oil
Heat a soup pot and add the oil, garlic and onions. Fry for a few minutes. Add all remaining ingredients except for the pasta. Bring to boil and lower to medium low. Cook for approximately one hour. Add the pasta and cook for another 10 minutes or so. TIP: if you have the end pieces of Parmesan chunks, just add it to the pot. Very yummy! Otherwise, shred some Parmesan cheese before serving. Salt and pepper to taste.
Serve with bread for a hearty supper. You can also make homemade cheese crackers to serve with this soup.
Recipe can be found here.